ST. PATRICK'S DAY

Corned Beef Hash

2 tablespoons margarine or butter
2 cups finely chopped cooked potatoes or loose-pack frozen hash brown potatoes, thawed
1 1/2 cups finely chopped cooked corned beef or beef
1/2 cup chopped onion (1 medium)
2 tablespoons snipped fresh parsley
1 to 2 tablespoons Worcestershire sauce
1/8 teaspoon pepper
2 tablespoons milk (optional)

In a large skillet, melt margarine or butter.  Stir in potatoes, meat, onion, parsley, Worcestershire sauce and pepper.  Spread in skillet.  Cook over medium heat for 8 to 10 minutes or till brown on the bottom, turning occasionally.  If desired, stir in milk; heat through.  Makes 4 servings.

OVEN DIRECTIONS:
In a large skillet, cook onion in hot margarine or butter till tender.  Stir in remaining ingredients except milk.  Transfer to a 2-quart baking dish.  Bake, covered, in a 375° oven about 30 minutes or till heated through.  If desired, add milk as directed.

Creamed Chipped Beef

Start to finish time:  20 minutes
Shortcut:  Keep a package of smoked or dried beef on hand to stir up this quick dinner.

1 three or four ounce package sliced smoked or dried beef, snipped
1/2 cup chopped green sweet pepper (optional)
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1/8 teaspoon pepper
1 1/3 cups milk
2 slices bread, toasted

If using dried beef, rinse and drain well.  In a large skillet, cook and stir beef and sweet pepper (if desired) in hot margarine or butter about 3 minutes or till edges of beef curl.

Stir in flour and pepper.  Stir in milk.  Cook and stir over medium heat till thickened and bubbly.  Cook and stir for 1 minute more.  Serve over toast.  Makes 2 servings.

New England Boiled Dinner
Prep time: 15 minutes 
Cook:  2 1/2 hours
Serve this corned beef and cabbage recipe on Saint Patrick's Day
 
1 two- two-and-one-half pound corned beef brisket
1 teaspoon whole black pepper
2 bay leaves
2 medium potatoes, peeled and quartered
3 medium carrots, quartered
2 medium parsnips or 1 medium rutabaga, peeled and cut into chunks
1 medium onion, cut into 6 wedges
1 small cabbage, cut into 6 wedges
Prepared horseradish or mustard (optional)

Trim fat from meat.  Place in a 4-6 quart pot; add juices and spices from package.  Add enough water to cover meat.  Add pepper and bay leaves.
(If your brisket comes with an additional packet of spices, add it and omit the pepper and bay leaves.)
Bring to boiling.  Reduce heat.  Simmer, covered, about 2 hours or till almost tender.

Add potatoes, carrots, parsnips or rutabaga, and onion to meat.  Return to boiling.  Reduce heat.  Simmer, covered for 10 minutes.  Add cabbage.  Cover and cook for 15 to 20 minutes more or till tender.  Discard bay leaves.  Thinly slice meat across the grain.  Transfer meat and vegetables to a serving platter.  If desired, season to taste with salt and pepper and serve with prepared horseradish or mustard.  Makes 6 servings.

Reuben Sandwiches
Prep time: 10 minutes 
Cook:  8 minutes
Did you know?  Originally, Reubens were made with Russian dressing,
but Thousand Island is popular, too.
 
3 tablespoons margarine or butter, softened
8 slices dark rye or pumpernickel bread
3 tablespoons Thousand Island or Russian salad dressing
6 ounces thinly sliced cooked corned beef, beef, pork or ham
4 slices Swiss cheese (3 ounces)
1 cup sauerkraut, well drained

Spread margarine or butter on 1 side of each bread slice and salad dressing on the other.  With the margarine side down, top 4 slices with meat, cheese and sauerkraut.  Top with remaining bread slices, dressing side down.

In a large skillet, cook 2 of the sandwiches over medium-low heat for 4 to 6 minutes or till bread is toasted and cheese is melted, turning once.  Repeat with remaining sandwiches.  Makes 4 servings.

Chunky Split Pea Soup
Yield:  10 servings
2 1/2 cups dried split green peas
10 cups water or vegetable stock
8 ounces diced smoked turkey sausage
1 large Spanish onion, diced
2 cups diced potatoes
1 1/2 cups diced carrots
1 cup sliced celery
3 cloves garlic, crushed
2 teaspoons chicken bouillon granules
2 1/4 teaspoons dried sage
1 1/4 teaspoons dried thyme
1/4 teaspoon ground black pepper

Place all of the ingredients in a 6-quart pot, and bring to a boil over high heat.  Reduce the heat to low, cover, and simmer for 1 1/4 to 1 1/2 hours, or until the peas are soft and the soup is thick.

Irish Soda Bread
Yield:  16 slices
2 cups whole wheat flour
2 cups unbleached flour
1/3 cup light brown sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 cup dark raisins or currants
2 egg whhites
1 1/3 cups nonfat buttermilk
Skim milk

Combine the flours, brown sugar, baking soda, and baking powder in a large bowl, and stir to mix well, pressing out any lumps with the back of a spoon.  Stir in the raisins or currants.  Add the egg whites and just enough of the buttermilk to form a stiff dough, and stir just until the dry ingredients are moistened.
   Turn the dough onto a floured surface, and shape into a 70-inch circle.  Coat a 9-inch round pan with cooking psray, and place the dough in the center of the pan.  Brush the top lightly with milk, and use a sharp knife to cut a 1/2 inch deep "X" in the top.
   Bake at 350 F for 35 to 40 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean.  Cut into wedges and serve warm.

Green Garden Salad
Yield: 10 servings
11 cups torn romaine lettuce
1 1/2 cups sliced cucumbers
1 1/4 cups coarsely shredded purple cabbage
1 cup coarsely shredded carrot
4-5 thin slices sweet onion, separated into rings
1/3 cup dark raisins
1/3 cup hulled sunflower seeds (optional)

Place the lettuce in a large salad bowl.  Add the cucumbers, cabbage, carrot, onion, raisins, and sunflower seeds, if desired, and toss to mix.
   Serve with Creamy Cucumber Dressing.

Creamy Cucumber Dressing
Yield 1 3/4 cups
3/4 cup dry curd or nonfat cottage cheese
1/4 cup nonfat or reduced-fat mayonnaise
1/4 cup white wine vinegar
2 tablespoons minced fresh parsley
2 tablespoons chopped scallions
2 cloves garlic
1/4 teaspoon ground white pepper
1/4 teaspoon salt
1 cup coarsely chopped peeled and seeded cucumber

   Place all of the ingredients except for the cucumber ina food processor or blender, and process until smooth.  Add the cucumber, and process for a few seconds, just until the cucumbers are finely chopped.
   Transfer the dressing to a small bowl, cover, and chill before serving.

Saint Paddy's Fruit Platter
Yield:  10 servings
5 kiwi fruits
1/2 large honeydew melon
1 pound bunch green seedless grapes

Peel the kiwis, adn slice them into 1/4 inch sliceds. Remove the seeds from the honeydew melon half, and cut the half into 2 pieces.  Peeel each piece, and slice it into wedges.
   Arrange the kiwi slices around the outer edges of a round 12 inch platter.  Arrange the melon wedges, slightly overlapping, in a circle within the larger circle created by teh kiwis.  Arrange the grapes in the center of the platter and serve.

 Passover Seder Meal
 (serves 6-8) 

Chicken Soup w/Matzo Balls

6 Cups unsalted chicken stock
1 medium Spanish onion, chopped
1 stalk celery, thinly sliced
2 tsp. chicken bouillon granules
1/8 tsp. ground white pepper
1/8 tsp. ground nutmeg
2 tbsp. finely chopped fresh parsley, or 2 tsp. dried parsley
1 recipe Fluffy Fat-Free Matzo Balls, prepared

Place the chicken stock, onion, celery, bouillon granules, pepper and nutmeg in a 2 1/2 quart pot.  Bring to a boil over high heat.
Then reduce the heat to low and cover the pot.  Simmer for 30 minutes, or until the vegetables are very tender.

Use a slotted spoon to transfer the vegetables from the pot to a blender or food processor.  Add 1 cup of hot broth, and process, with the lid slightly ajar to let steam escape, for 30 seconds, or until the mixture is smooth. Return the blended mixture to the pot.

Add the parsley and matzo balls to the soup, and simmer, covered, for 10 minutes.  Ladle the soup into individual serving bowls, placing 2 matzo balls in each bowl, and serve hot.

Fluffy Fat-Free Matzo Balls

6 egg whites, warmed to room temperature
1/2 tsp. salt
1 cup plus 2 tbsp. matzo meal1 tsp. chicken bouillon granules, or 1/2 tsp. salt (optional)

Place the egg whites in the bowl of an electric mixer, and sprinkle with the salt.  Beat at high speed until stiff peaks form when the beaters are removed.  Remove the beaters, and gently fold in the matzo meal, 3 tbsp. at a time.  Cover the mixture, and chill for 15 minutes.

Half fill a 6-quart stock pot with water, and bring to a rapid boil over high heat.  Add the chicken bouillon granules or salt if desired. Coat your hands with nonstick cooking spray, and gently shape the chilled matzo meal mixture into 16 (1 1/4 inch) balls.  Drop the balls into the boiling water, reduce the heat to medium-low, and cover the pot. Simmer for 20 minutes, or until the matzo balls are firm.

Remove the matzo balls with a slotted spoon, and add immediately to your chicken soup, or store in a covered container for 1 to 2 days.

VARIATION:  Cook the matzo balls in unsalted chicken or vegetable stock instead of water.

Baked Chicken Paprika

7 lbs. chicken breasts (with bone) and leg quarters, skinned
1 2/ tsp. salt
2 tbsp. crushed fresh garlic
4 medium yellow onions, thinly sliced and separated into rings
1/3 cup tomato juice
2 tbsp. ground paprika

Rinse the chicken parts and pat them dry with paper towels.  Sprinkle the pieces with salt, and rub the garlic over both sides.

Coat a large skillet with nonstick cooking spray, and place over medium-high heat.  Place the chicken parts in the skillet 3 pieces at a time, and brown for 2 minutes on each side.  Add a tbsp. of water to the skillet if the chicken begins to stick.

Coat a 9x13 inch pan with nonstick cooking spray, and arrange half of the onion rings over the bottom of the pan.  Pour the tomato juice in the pan, and lay the chicken in a single layer over the onions and tomato juice.  Sprinkle the paprika over the chicken, and cover with the remaining onion rings.

Cover the pan tightly with foil, and bake at 350° for 1 hour.  Remove the foil, and bake for 15 more minutes, or until the chicken is tender and no pink is found when the meat is cut.  Transfer the chicken to a serving platter, and keep warm.

Pour the pan juices into a fat separator cup. (If you don't have a separator cup, pour the juices into a bowl, add a few ice cubes, and skim off the fat once it rises and hardens.)  If desired, drizzle the defatted juices over the chicken, and serve the chicken immediately.  If preferred, pour the defatted juices into a 1 quart pot, and plate over medium heat.  Add the sour cream, and cook and stir until the mixture is smooth and heated through.  Transfer the gravy to a warmed gravy boat or pitcher, and serve hot with the chicken.

Passover Eggplant Casserole

1 medium eggplant, peeled and cut into 1/2 inch cubes
1 large onion, thinly sliced
1 small green bell pepper, chopped
3 large plum tomatoes, diced
1 1/2 cups unsalted tomato sauce
1 tsp. dried tarragon, or 1 tbsp. fresh tarragon
1/2 tsp. salt
1/4 tsp. ground black pepper
1 cup matzo farfel, or 2 matzos, broken into small pieces
1 1/2 cups nonfat ricotta cheese (optional)

Place the eggplant, onion, green pepper, tomatoes, tomato sauce, tarragon, salt, and pepper into a 4-quart pot.  Cover and simmer over low heat, stirring occasionally, for about 15 minutes, or until the eggplant is tender.

Coat a 2-quart casserole dish with nonstick cooking spray.  Spread half of the vegetables mixture over the bottom of the dish.  Arrange the matzo farfel or broken matzos over the vegetables, and top with the cheese, if desired.  End with a layer of the remaining vegetable mixture.

Bake uncovered at 350° for 25 minutes, or until bubbly around the edges.  Serve hot.
Sweet Potato and Carrot Tzimmes

4 cups thinly sliced peeled sweet potatoes (about 3 medium)
4 cups thinly sliced peeled Granny Smith apples (about 5 medium)
1 cup thinly sliced carrots (about 2 medium)
3/4 cup small pitted prunes, halved
2 tbsp. orange juice
2 tbsp. honey
2 tbsp. brown sugar
1 1/2 tsp. dried grated orange rind, or 1 1/2 tbsp. fresh
1 1/2 tsp potato starch

Coat a 2 1/2 quart casserole dish with nonstick cooking spray.  Spread half of the potatoes over the bottom of the dish.  Top with half of the apples, half of the carrots, and finally half of the prunes.  Repeat the layers.

In a small bowl, combine the orange juice, honey, brown sugar, orange rind, and potato starch and stir to mix.  Pour the orange juice mixture over the tzimmes.  Cover the pan with foil, and cut four 1" slits in the foil to allow steam to escape.

Bake at 350° for 1 hour and 15 minutes, or until the layers are tender.  Serve hot.

Cocoa Marble Meringues
(yield 42 meringues)
These light and airy treats are best made on a non-humid day, as humidity can cause them to become slightly sticky.  If this happens, return the meringues to a 250° oven for 7 to 8 minutes, cool to room temperature, and store in an airtight container. 

3 tbsp. coarsely chopped almonds, walnuts or pecans
1/3 cup coarsely chopped almonds, walnuts or pecans (optional)
4 egg whites, warmed to room temperature
1/4 tsp. cream of tartar
1/4 tsp. salt
3/4 cup sugar
2 tsp. vanilla extract
2 tbsp. cocoa powder

Place the nuts on a small baking sheet, and bake at 350° for 10 minutes or until lightly browned with a toasted fragrance.  Cool to room temperature.

Place 3 tbsp. of the toasted nuts in a mini-food processor, and process until finely ground.  Set aside.  (If you do not have a mini-food processor, try fitting the bottom portion of your blender in a pint jar to form a mini-blender.  Or grind the nuts with a mortar and pestle.)

Place the egg whites in the bowl of an electric mixer, and beat on high until foamy.  Add the cream of tartar and salt, and continue beating until soft peaks form.  Still beating, slowly, add first the sugar, 1 tbsp. at a time, and then the vanilla extract.  Gently fold in the ground nuts and, if desired, the coarsely chopped nuts.

Transfer 1/4 of the egg white mixture to a separate bowl, and gently fold in the cocoa powder.  Return the cocoa mixture to the original bowl, and gently fold in 2 mixtures together just enough to produce a marbled effect.

Line a large baking sheet with aluminum foil.  (Do not grease the sheet or coat it with cooking spray.)  Drop heaping teaspoonfuls of the meringue onto the baking sheet, placing them about 1 1/2 inches apart.

Bake at 250° for 45 minutes, or until the meringues feel firm to a light touch.  Turn the oven off, and let the meringues cool in the oven for 2 hours with the door closed.  Remove the pan from the oven and peel the meringues from the foil.  Serve immediately, or store in an airtight container.

Golden Matzo Ball Soup

5 cups unsalted vegetable or chicken stock
1 1/4 cups peeled and diced sweet potato or butternut squash
1 medium yellow onion, chopped
1 stalk celery, thinly sliced
2 tsp. vegetable or chicken bouillon granules
1 recipe Fluffy Fat-Free Matzo Balls, prepared

Place the chicken stock, sweet potato or squash, onion, celery, and bouillon in a 2 1/2 quart pot.  Bring to a boil over high heat.  Then reduce the heat to low and cover the pot.  Simmer for 30 minutes, or until the vegetables are very tender.

Use a slotted spoon to transfer the vegetables from the pot to a blender or food processor. Add 1 cup of the hot broth, and process, with the lid slightly ajar, for 30 seconds, or until the mixture is smooth.  Return the blended mixture to the pot.

Add the matzo balls to the soup, and simmer, covered, for 10 minutes.  Ladle the soup into individual serving bowls, placing 2 matzo balls in each bowl, and serve hot.

Braised Beef w/Carrots and Prunes

2 1/2 lb top round roast or London broil
1/2 tsp. coarsely ground pepper
1 medium yellow onion, chopped
1/2 cup beef broth
6 large carrots (about 1 1/4 lb.) peeled and cut into 1/4-inch slices
1 cup pitted prunes
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 tbsp. lemon juice
3 tbsp. brown sugar

Trim any visible fat from the meat. Rinse the meat, and pat it dry with paper towels.  Sprinkle both sides with pepper.

Coat a large cast-iron skillet or Dutch oven with nonstick cooking spray, and preheat over medium-high heat.  Place the meat in the skillet, and brown it for 2 minutes on each side.  Remove the skillet from the heat, and spread the onions on the meat.  Pour the beef broth in the bottom of the skillet, cover the skillet tightly, and bake at 325° for 2 hours.

Remove the skillet from the oven, and carefully remove the cover.  (Steam will escape.)  Place the carrots and prunes around the meat, and sprinkle
the meat, carrots, and prunes with the cinnamon, salt and lemon juice.  Cover the skillet tightly, and return it to the oven for another 30 minutes, or until the meat and carrots are tender.  Transfer the meat, carrots, and prunes to a serving platter, and keep warm.

To make the gravy, pour the meat drippings into fat a separator cup.  (If you don't have a separator cup, pour the drippings into a bowl, add a few ice cubes, and skim off the fat once it rises and hardens.)  Pour the fat-free drippings into a 1-cup measure, and add enough water to bring the volume up to 3/4 cup.

Return the drippings mixture to the skillet, and add the brown sugar.  Bring the mixture to a boil over medium heat, and cook and stir for 1 minute, or until the sugar is dissolved.  Transfer the gravy to a warmed gravy boat or pitcher, and serve hot with the meat and vegetables.

Asparagus Vinaigrette

2 pkgs. (10 ounces each) frozen cut asparagus, thawed, or 4 cups 1-inch asparagus pieces, steamed
1/2 cup finely chopped onion
1/2 cup diced red bell pepper

Dressing:
2 tbsp. white wine vinegar
2 tbsp. lemon juice
1 tbsp. grainy Dijon mustard
1 tbsp. olive oil (optional)
3/4 tsp. dried oregano
1 tbsp. sugar
1/4 tsp. salt

Combine the vegetables in a shallow dish. Combine the dressing ingredients in a small bowl until the sugar dissolves, and pour over the vegetables.  Toss to mix well.  Cover the salad and chill for several hours or overnight before serving.

Scalloped Tomato Matzo

2 Cabs (1 pound each) unsalted stewed tomatoes, undrained
1/2 tsp. salt
1/4 tsp. ground black pepper
1 large Spanish onion, thinly sliced
3 matzos

In a large bowl, combine the tomatoes, salt and pepper.
Coat an 8-inch square pan with cooking spray.  Cover the bottom of the pan with half of the onions.  Lay 1 matzo over the onions, and top with half of the tomatoes.  Place another matzo over the tomatoes, and cover with the remaining tomatoes.  Crumble the remaining matzo into small pieces, and sprinkle over the top.  Separate the remaining onion into rings, and arrange over the matzo.
Bake uncovered at 350° for 40 minutes, or until the tomatoes are bubbly and the onion rings are browned.  Serve hot.

Apple Matzo Kugel

2 cups matzo farfel, or 3 1/2 matzos, broken into small pieces
1 cup apple juice
1 cup fat-free egg substitute
1/4 cup plus 2 tbsp. sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 1/2 cups finely chopped tart apples (about 4 medium)
1/2 cup golden raisins
1/4 cup shopped walnuts (optional)

Topping
1 tbsp. plus 1 tsp. finely ground walnuts
1 tbsp. plus 1 tsp. sugar

Combine topping ingredients in a small bowl, and set aside.
Place the matzo farfel in a large bowl.  Add the apple juice, and stir to mix well.  Set aside for 5 minutes.
Add the egg substitute, sugar, cinnamon, and salt to the matzo mixture, and stir gently to mix well.  Sir in the apples and raisins and, if desired, the walnuts.
Coat an 8-inch square pan with nonstick cooking spray, and spread the mixture evenly in the pan.  Sprinkle with the topping, and bake at 350° for 40 minutes, or until a sharp knife inserted in the center comes out clean.  Let sit for 15 minutes before cutting into squares.  Serve warm or at room temperature.


Blueberry-Orange Muffins 
(yield: 14)

2 cups whole wheat flour
3/4 cup plus 2 tbsp. oat bran
1/2 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. dried grated orange rind, or 1 tbsp. fresh orange rind
1 1/4 cups orange juice
2 egg whites
1 cup fresh or frozen blueberries

Topping:
3 tbsp. quick-cooking oats
1 tbsp. plus 1 1/2 tsp. oat bran
2 tbsp. sugar
2 tsp. frozen orange juice concentrate, thawed

To make the topping, combine the topping ingredients in a small bowl until moist and crumbly.  Set aside.
In a large bowl, combine the flour, oat bran, sugar, baking powder, baking soda, and orange rind, and stir to mix well.  Add the orange juice and egg whites, and stir just until the dry ingredients are moistened.  Fold in the blueberries.
Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter.  Sprinkle the topping over the batter.  Bake at 350° for 16-18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins.  Serve warm or at room temperature.
Cappuccino Cheesecake  
(yield: 10)

6 1/2 large (2 1/2 x 5") fat-free graham crackers
2 tbsp. chocolate syrup

Filling:
15 ounces nonfat ricotta cheese
1 cup nonfat or reduced-fat cream cheese
1/4 cup plus 1 tbsp. unbleached flour
3/4 cup sugar
1/2 cup fat-free egg substitute
3 tbsp. coffee liqueur
1 tsp. vanilla extract

Topping:
1 1/2 cups fresh strawberry slices (optional)

To make the crust, break the crackers into pieces, and place in the bowl of a food processor or in a blender. Process into fine crumbs.  Measure the crumbs.  There should be 1 cup.  (Adjust the amount if necessary.)

Return the crumbs to the food processor, and add the chocolate syrup.  Process until moist and crumbly  Coat a 9-inch springform pan with nonstick cooking spray, and use a spoon to pat the crust mixture over the bottom of the pan and 1/4 inch up the sides.  (Dip the spoon in sugar periodically, if necessary, to prevent sticking.)  Bake at 350° for 8 minutes, or until the edges feel firm and dry.  Set aside to cool.

Place all of the filling ingredients in a food processor, and process until smooth.  Pour the filling into the crust, and bake at 350° for 40 minutes, or until the center feels firm when lightly touched.

Turn the oven off, and let the cake cool in the oven with the door ajar for 1 hour.  Refrigerate for at least 8 hours.  Release the sides of the pan, and, if desired, arrange the strawberry slices around the border of the top of the cake, with the pointed sides facing outward.  Cut into wedges and serve.

 Easter Dinner
 (serves 8-10) 

Rosemary Roasted Tenderloin

3 pork tenderloins, 1 pound each

Marinade:
1/4 cup plus 1 tbsp. frozen apple juice concentrate, thawed
2 tbsp. plus 1 1/2 tsp. Dijon mustard
2 tbsp. plus 1 1/2 tsp. fresh rosemary leaves, or 2 1/2 tsp. dried
5 cloves garlic, crushed
1/2 tsp. coarsely ground black pepper

Trim the tenderloins of any visible fat and membranes.  Rise with cool water, and pat dry with paper towels.  Place the tenderloins in a shallow nonmetal dish.

In a small bowl, combine the marinade ingredients.  Pour the marinade over the meat, turning the tenderloins to coat all sides.  Cover and refrigerate for several hours or overnight.

When ready to bake, coat a 13x6-inch roasting pan with nonstick cooking spray and place the tenderloins in the pan, spacing them at least 2 inches apart.  Pour any remaining marinade over the tenderloins, and bake at 350° for about 45 minutes, or until an instant-read thermometer inserted in the center of a tenderloin registers 160° and the meat is no longer pink inside.

Remove the pan from the oven, cover loosely with aluminum foil, and let sit for 5 minutes before slicing thinly at an angel. Serve immediately.
Creamy Corn Pudding 
(yield 10)

4 1/2 cups fresh or frozen (thawed) whole kernel corn
1/2 cup chopped onion
1 1/2 cups skim milk
3/4 cups fat-free egg substitute
3 tbsp. unbleached flour
1/4 tsp. ground white pepper
1/4 tsp. ground nutmeg
1/2 tsp. salt

Place 1 1/2 cups of the corn and all the remaining ingredients in a blender or food processor.  Process for 1 minute, or until the mixture is smooth.  Place the processed mixture in a large bowl, add the remaining corn kernels, and stir to mix well.
Coat a 2 1/2-quart casserole dish with nonstick cooking spray, and pour the corn mixture into the dish.  Bake at 350° for 1 hour and 15 minutes, or until a sharp knife inserted midway between the center of the dish and the rim comes out clean.  Remove the dish from the oven, and let sit for 10 minutes before serving.

Carrot-Raisin Salad

5 cups grated carrots (about 2 pounds)
3/4 cup thinly sliced celery
2/3 cup dark raisins

Dressing:
1/3 cup nonfat or reduced-fat mayonnaise
1/4 cup frozen apple juice concentrate, thawed

Combine the carrots, celery, and raisins in a large bowl, and toss to mix well. Combine the dressing ingredients in a small bowl, and pour over the carrot mixture. Toss to mix well.
Cover the salad and chill for several hours or overnight before serving.

Fresh-Steamed Asparagus w/Honey Mustard Sauce

2 1/2 lb. fresh asparagus spears

Honey Mustard Sauce:
2 tbsp. honey
2 tbsp. Dijon mustard
2 tbsp. lemon juice
1/4 cup nonfat or reduced-far mayonnaise

Combine the sauce ingredients in a small saucepan, and stir until smooth.  Set aside.
Rinse the asparagus with cool running water, and snap off the tough stem ends.  Arrange the asparagus spears in a microwave or conventional steamer.  Cover and cook at high power or over medium-high heat for 4-6 minutes, or just until the spears are crisp-tender.  Transfer the asparagus to a serving dish.
While the asparagus are cooking, place the sauce over medium heat, and cook, stirring constantly, just until the sauce is heated through.  Drizzle the sauce over the asparagus, and serve immediately.

Chocolate Raspberry Torte
(yield 16)

1 1/2 cups unbleached flour
1 cup oat flour
1 1/2 cups sugar
1/2 cup cocoa powder
2 tsp. baking soda
1 cup coffee, cooled to room temperature, or 1 cup water
1 1/2 cups skim milk
2 tsp. vanilla extract
3/4 cup raspberry jam or fruit spread

Frosting:
1 1/4 cups light whipped topping
1/3 cup nonfat raspberry yogurt

In a large bowl, combine the flours, sugar, cocoa and baking soda, and stir to mix well.  Add the coffee or water and the milk and vanilla extract, and mix with a wire whisk until the batter is smooth.  (The batter will be thin.)

Coat four 8-inch round pans with nonstick cooking spray.  Divide the batter among the pans, and bake at 350° for 18 to 20 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center comes out clean.  Be careful not to over bake.  Let the cakes cool to room temperature in the pans.

Invert 1 cake onto a serving platter and spread with 1/4 cup of the jam.  Add the next two layers, spreading each with jam.  Top with the final layer.

Place the whipped topping in a small bowl and gently fold the yogurt into the topping.  Spread the frosting over the sides and top of the cake.  Chill the cake for several hours, cut into wedges and serve.